Abstract:
The changes in SH group during various processing operations of milkfish such as icced storage, frozen storage , salting (wetand dry salting ), drying, steaming, retorting and frying were studied. During iced storage except for the initial few days SH group decreased from 85.10 to 70.8 mmole.g dry matters in 21 days . Frozen storage was carried out at two temperatures viz.,-35 degree C was less than that stored at -18 degree C during 3 months study.During salting the extent of reduction in SH group was more in wet salted fish compared to that of dry salted fish. on further drying of the salted fish SH group decreased continuously. Drying at constant temperature (60 degree C) for different length of time also reduced the SH group from 76.1 to 16.8 mole.g dry matter within 24 h. SH group reduced to a great extent during retorting compared to other heat treatments such as steaming and frying.
